Lamb Kebabs and Couscous Salad

Lamb Kebabs
  • 2kg neck end of lamb
  • 2 tbsp chopped fresh rosemary
  • 2 small onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 600ml red wine
  • freshly squeezed juice of 2 lemons
  • 150ml olive oil
  • sea salt & black pepper
  • For the couscous salad:
  • 600g couscous
  • 12 tbsp olive oil
  • 900ml chicken or vegetable stock
  • 6 tbsp chopped fresh parsley
  • 12 tbsp chopped fresh mint
  • 3 red onions peeled & finely chopped
  • 300g flaked almonds, toasted
  1. Remove any large fat pieces from your lamb. Cut into 2.5cm cubes. Place the meat in a non-metallic dish and add all your ingredients.
  2. Toss well and leave to marinate for at least 2 hours, although it is a good idea to prepare your meat in advance and leave to marinate in the fridge overnight.
  3. Thread the lamb onto metal or wooden skewers (remembering to soak the wooden skewers for 1 hour beforehand). Prepare your barbecue or grill and allow to cook for 10 minutes, turning and basting from time to time.

For the couscous salad:

  1. Put the couscous into a bowl and rub in the olive oil so that the grains get a nice coating, pour over your hot stock. Cover with a plate or saucepan lid and leave to stand for 5 minutes until the couscous has absorbed all the stock.
  2. Prepare your flaked almonds by placing on a baking tray and putting in a hot oven for about 5 minutes until nicely toasted (watch them carefully as they will burn very quickly).
  3. Once the couscous is ready, add your herbs, onions and toasted almonds and season well.
  4. To serve, place your couscous salad on a large flat serving dish, top with the lamb kebabs and sprinkle with chopped flat leaf parsley.
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  • pictures David Merewether